This do-it-yourself gnocchi recipe is easy to make with 4 elements. It is delicate, smooth, and pillowy—good for serving along with your favourite sauce!
Let’s make gnocchi! My homemade pasta is without doubt one of the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.
These do-it-yourself gnocchi are smooth, pillowy, and light-weight. Served with a flavorful sauce, they’re completely scrumptious. In the event you suppose you want store-bought gnocchi, put together your self: this do-it-yourself model is so a lot better.
This easy recipe requires 4 primary elements—flour, potatoes, eggs, and salt. It’s a little bit of a challenge, so I’d reserve it for a weekend or date night time, nevertheless it’s 100% definitely worth the effort. These potato gnocchi are like little clouds on a plate!
What’s gnocchi?
Gnocchi (pronounced nee-OH-kee) are a kind of Italian pasta or dumpling.
Based on The Essentials of Classic Italian Cooking by Marcella Hazan, the Italian phrase “gnocchi” interprets to “little lumps,” which completely describes this meals’s small, ball-like form.
Although you’ll see variations made with cauliflower, ricotta cheese, and extra, gnocchi mostly include potatoes and flour. Preserve studying to discover ways to make my recipe!
Recipe Components
You’ll want 4 primary elements to make this recipe:
- Potatoes and all-purpose flour – The important thing elements in do-it-yourself gnocchi! Collectively, they create a lightweight, pillowy dough. I like to recommend utilizing starchy russet potatoes right here.
- An egg – It makes the dough cohesive and simpler to deal with.
- And sea salt – For depth of taste.
Discover the whole recipe with measurements beneath.
Learn how to Make Gnocchi
Yow will discover the whole recipe with measurements on the backside of this put up. For now, right here’s a step-by-step overview of the way it goes:
Begin by cooking the potatoes. A conventional gnocchi recipe would begin with boiling the potatoes. After a number of experimentation and comparability, I truly suggest baking the potatoes as a substitute. It provides much less moisture to the dough, making it lighter and simpler to deal with.
Bake the potatoes in a 425°F oven till tender when pierced with a fork.
Enable the potatoes to chill barely, then peel away the skins. Go the smooth flesh via a potato ricer, or mash the potatoes with a fork till utterly clean.
Subsequent, make the dough. Switch the potatoes to a flippantly floured floor, and unfold them in a large, skinny mound.
Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Utilizing a bench scraper or your arms, carry and fold the potatoes into themselves to include the flour and egg. Repeat with one other third of the flour.
Proceed including flour slightly at a time and kneading the dough till it’s smooth and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi can be powerful.
- Tip: Chances are you’ll not want all of the flour the recipe requires, or it’s possible you’ll want a bit extra. The precise quantity you employ will rely upon components like humidity, the moisture in your potatoes, and many others. Add simply sufficient to kind a smooth—however not sticky—dough.
Then, reduce the gnocchi. Type the dough right into a ball. Reduce it into 8 equal items.
Roll every bit into a protracted rope about 1-inch in diameter and reduce it into 3/4-inch items.
Shaping Choices
From right here, you possibly can prepare dinner and serve the gnocchi—shaping it isn’t required! But when like, you possibly can add ridges. They’ll assist the dumplings catch sauce and prepare dinner extra evenly.
I do that by gently urgent every gnocco into and alongside the tines of a floured fork. In the event you begin making this recipe typically, you could possibly put money into a gnocchi board for including even finer ridges.
Learn how to Prepare dinner Gnocchi
To prepare dinner do-it-yourself gnocchi, you’ll boil it like every pasta.
Convey a big pot of salted water to a boil. Add one-third of the gnocchi and prepare dinner till they float, about 2 minutes. Use a spider or slotted spoon to scoop them out of the boiling water and right into a colander set over a big bowl. Repeat twice to prepare dinner the remainder of the batch.
A observe on preparation: Skillet and sheet pan gnocchi are all the fad today. These recipes are often designed to be made with store-bought gnocchi, not do-it-yourself.
Boiling this gnocchi is one of the best ways to prepare dinner it. I can’t assure that it’s going to work with different cooking strategies.
Learn how to Serve Gnocchi
I like to serve this delicate do-it-yourself pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on prime.
You possibly can’t go fallacious with one among these sauces:
Spherical out the meal with garlic bread or focaccia and a giant green salad. Buon appetito!
Learn how to Retailer
Cooked leftovers hold properly in an hermetic container within the fridge for as much as 3 days. Reheat them within the microwave or gently on the stovetop.
It’s also possible to freeze raw do-it-yourself gnocchi. Unfold it in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Switch to a freezer bag or hermetic container and freeze for as much as 3 months. No must thaw earlier than cooking—you possibly can boil it straight from frozen!
Home made Potato Gnocchi
Serves 4 to six
This do-it-yourself gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is smooth, pillowy, and light-weight. Serve it along with your favourite sauce for a scrumptious Italian meal!
- 2 kilos russet potatoes, 3 to 4 medium-large
- 1 giant egg, crushed
- 1 teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled, plus extra as wanted
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Preheat the oven to 425°F.
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Use a fork to poke holes within the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or till tender when pierced with a fork.
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When the potatoes are cool sufficient to deal with, however nonetheless heat, peel off and discard the skins. Go the peeled potatoes via a ricer, or place them in a big bowl and mash with a fork till clean.
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Switch the potatoes to a flippantly floured floor and kind them into a large, skinny mound. Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Use your arms or a bench scraper to carry and fold the potatoes into themselves to include the egg and flour.
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When the primary addition of flour is simply included, sprinkle the potatoes with one other third of the flour. Fold and flippantly knead the dough to include it. Proceed including flour slightly at time and kneading and folding the dough till it’s smooth and pillowy, however not sticky. Chances are you’ll not want all of the flour, otherwise you may want a bit extra. Knead the dough as little as attainable to include the flour. You don’t wish to overwork it.
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Type the dough right into a ball and reduce it into 8 equal items. Mud your work floor and your arms with extra flour and roll one piece right into a rope about 1-inch in diameter. Reduce it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.
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Optionally available step: Form the gnocchi. Dip the tines of a fork in flour and maintain the fork parallel to your work floor. Place one gnocco on the finish of the tines and use one finger to press it into and alongside them. One facet may have ridges and the opposite facet may have an indentation out of your finger. Repeat with the remaining gnocchi.
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Convey a big pot of salted water to a boil. Set a colander over a big bowl close by. Add a 3rd of the gnocchi to the boiling water and prepare dinner for about 2 minutes, or till they float. Use a slotted spoon to carry the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
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Serve with marinara sauce or pesto, or attempt one other of the serving solutions within the weblog put up above.
Makes 1 pound 12 ounces raw gnocchi